 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
A crunchy streusel tops these moist spiced muffins. Ingredients:
1/3 cup quick-cooking oats |
2 tablespoons light brown sugar |
2 tablespoons all-purpose flour |
1 1/2 tablespoons light stick butter, melted |
2 cups self-rising flour |
1 cup quick-cooking oats |
3/4 cup packed light brown sugar |
2 teaspoons pumpkin-pie spice |
1/4 teaspoon salt |
1 (15-ounce) can pumpkin |
1/2 cup 1% low-fat milk |
1/4 cup canola oil |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Combine first 4 ingredients, stirring until dry ingredients are moistened and mixture holds together; set aside.
3. Lightly spoon self-rising flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin and next 3 ingredients; stir with a whisk. Add to flour mixture, stirring just until moist.
4. Spoon batter evenly into 16 muffin cups coated with cooking spray. Sprinkle evenly with oat mixture.
5. Bake at 400° for 22 to 25 minutes or until golden. Cool muffins in pan on a wire rack 5 minutes; remove from pans, and place on wire rack. Serve warm.
|
|